Goat cheese mushrooms

Ready to bake

This is a guaranteed recipe for your guests, simple and tasty.

4tbs olive oil

1 cup chopped onion

Salt / Pepper

30grs of goat cheese (crème)

2tbs heavy cream

Nutmeg

Lemon juice

1 garlic clove

60 grs of cooked spinach

Bacon

36 mushrooms

Preheat oven.

Heat 2tbs of olive oil in a skillet and add onion, salt and pepper, cook for 7mn until golden then transfer to a bowl and let cool. When cool, add cheese, nutmeg and stir well, add bacon and spinach completely squeezed of all excess liquid.

Heat again 2tbs of olive oil, place the mushrooms, add salt and pepper, one garlic clove crushed and lemon juice and let cook for 5mn.

Remove mushrooms and place them on a baking sheet top side up, fill with spinach mixture and bake for around 10mn.

Aspargus Tarte

This is a simple tart that you will be making many times for sure...

Take few layers of filo pastry and brush them with butter all the way to the corners.

Lay the filo in a baking tray (preferably using a removable bottom) and make sure the filo is bigger than the tray so you can curl it inside after.

Put around 200grs of green fresh aspargus in boiling water and leave it to cook around 5 minutes. Remove from water.

Cook 3 small potatoes without skin and after remove from water and mash them roughly.

In a large tin, place the mashed potatoes, 100g of cheddar cheese, 100g of a strong dry cheese, salt, pepper and nutmeg and 2,5 dl of fresh cream.

Add now 3 eggs and mix well.

Put the mix in the filo pastry and cover with the aspargus. Brush with butter and take to the oven for 25 minutes.

Serve cold.

Monika's Smoked Trout Mousse

Serves 4-6

2 smoked trout filets

250 grs Philadelphia cream cheese

1/2 lemon juice - freshly squeezed

1/3 cup of heavy cream

Shred the filets in the mixer. Add the cream cheese and the lemon, then add the cream.

Taste for lemon juice. Refrigerate in mold for several hours.

Serve with cressonette or salad on toast.